Name: New England Fish Chowder
Yield: Makes about 14 cups; serves 8 as a main course
Ingredients: 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice; 2 tablespoons unsalted butter; 2 medium onions (14 ounces), cut into 3/4-inch dice; 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon); 2 dried bay leaves; 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick; 5 cups Strong Fish Stock ,Traditional Fish Stock ,Chicken Stock , or water (as a last resort); Kosher or sea salt and freshly ground black pepper; N/A freshly ground black pepper; 3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed; 1 1/2 cups heavy cream (or up to 2 cups if desired); 2 tablespoons chopped fresh Italian parsley; 2 tablespoons minced fresh chives

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To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

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